I found one promising recipe in an old issue of Gourmet that used maple syrup instead of corn syrup. Maple and pecans go amazingly well together, so this recipe sounded like a winner right off the bat. The ingredient list is short and the method here is dead easy. The only real change I made to the original recipe was in the nuts. I used more nuts than the recipe called for and used pecans that had been previously roasted and salted. Pecan pie is definitely a sweet dessert, but salty-sweet is better in my book and using slightly salty pecans gives the pie a nice balance. This pie raised $45.